3 Easy Recipes for Fresh Fruit & Vegetables Month

Berry Spinach Smoothie

Ingredients

1 cup of orange juice
1 cup of raspberries
1 1/2 cup of loosely packed spinach
2 tablespoons of agave syrup

Directions

1. Pour 1 cup of orange juice into blender
2. Add the raspberries
3. Add spinach
4. Blend on medium-high until spinach is no longer visible
5. Add up to 2 tablespoons of agave syrup to sweeten

Kale With Garlic and Peppers Salad

Ingredients

2 teaspoons olive oil
2 cups red bell pepper, sliced
1 tablespoon jalapeño pepper, chopped and seeded
¼ teaspoon salt
¼ teaspoon freshly ground pepper
4 cups kale, chopped and stems removed
½ cup low-sodium vegetable broth
1 clove garlic, minced

Directions

1. Heat olive oil in a Dutch oven or large saucepan over medium-high heat.
2. Add red bell pepper, jalapeño, salt and black pepper and sauté 3 minutes or until tender.
3. Add chopped kale and broth and cover.
4. Reduce heat to medium-low and cook 10 minutes or until tender, stirring once.
5. Stir in garlic and increase heat to medium.
6. Cook uncovered for 2 minutes or until liquid evaporates.

Peach Popsicles Recipe

Tools you’ll need

Popsicle mold
Blender or food processor

Ingredients

3 medium-sized peaches
2 cups non-fat Greek yogurt
2 tbsp. agave nectar

Directions

1. Wash peaches and slice into thin pieces.
2. Place sliced peaches in a blender or food processor and blend until mixture is thick and chunky.
3. Pour mixture into a medium-sized bowl and stir in nonfat vanilla Greek yogurt and agave nectar.
4. Divide mixture evenly into popsicle mold and freeze for at least five hours.
5. Pop out and enjoy!